Consumer preferences, internal color and reduction of shigatoxigenic Escherichia coli in cooked hamburgers

Consumer preferences, internal color and reduction of shigatoxigenic Escherichia coli in cooked hamburgers

The aim of this study was to relate consumer preferences and preparation of hamburgers to color change, internal temperature and reduction of shigatoxigenic Escherichia coli (STEC) serogroups O157 and the “Big Six” (O26, O45, O103, O111, O121, O145) under two ground beef packaging scenarios: 75% O2...

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Veröffentlicht in:Meat science 2014-02, Vol.96 (2), p.695-703
Hauptverfasser: Røssvoll, Elin, Sørheim, Oddvin, Heir, Even, Møretrø, Trond, Olsen, Nina Veflen, Langsrud, Solveig
Format: Artikel
Sprache:eng
Schlagworte:
75% O2 MAP
Animals
Cattle
Colony Count, Microbial
Color
Consumer Behavior
Consumers
Cooking - methods
Food Contamination - prevention & control
Food Microbiology
Food Packaging
Ground beef
Hamburgers
Humans
Meat Products - analysis
Meat Products - microbiology
Oxygen - analysis
Premature browning
Shiga-Toxigenic Escherichia coli - isolation & purification
Shigatoxigenic Escherichia coli (STEC)
Surveys and Questionnaires
Vacuum
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Zusammenfassung:The aim of this study was to relate consumer preferences and preparation of hamburgers to color change, internal temperature and reduction of shigatoxigenic Escherichia coli (STEC) serogroups O157 and the “Big Six” (O26, O45, O103, O111, O121, O145) under two ground beef packaging scenarios: 75% O2 MAP and vacuum. 75% O2 MAP hamburgers cooked to 60°C core temperature appeared done and showed less internal red color (lower a*) than corresponding vacuum hamburgers. Similar STEC reduction (
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2013.09.009